TREACLE AND SIDIR HONEY AS ANTIOXIDANT AGENT AGAINST LIPID OXIDATION IN CHICKEN BREAST MEAT MINCE

Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P<0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

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Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

Poultry Science ◽

10.3382/ps.2011-01731 ◽

2012 ◽

Vol 91 (2) ◽

pp. 505-511 ◽

Cited By ~ 21

Author(s):

F. Avila-Ramos ◽

A. Pro-Martínez ◽

E. Sosa-Montes ◽

J.M. Cuca-García ◽

C.M. Becerril-Pérez ◽

...

Keyword(s):

Vitamin E ◽

Essential Oil ◽

Lipid Oxidation ◽

Oxidation Stability ◽

Chicken Breast ◽

Breast Meat ◽

Oregano Essential Oil ◽

Chicken Breast Meat

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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.4.311 ◽

2005 ◽

Vol 10 (4) ◽

pp. 311-315 ◽

Cited By ~ 1

Author(s):

Seong-Chun Jo ◽

Ki-Chang Nam ◽

Byoung-Rok Min ◽

Dong-Uk Ahn ◽

Sung-Hwan Cho ◽

...

Keyword(s):

Antioxidant Activity ◽

Methanolic Extract ◽

Chicken Breast ◽

Prunus Mume ◽

Breast Meat ◽

Chicken Breast Meat

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Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽

10.3390/ani11020513 ◽

2021 ◽

Vol 11 (2) ◽

pp. 513

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Protein Concentration ◽

Chicken Breast ◽

Moderate Degree ◽

Breast Meat ◽

Moisture Concentration ◽

Severe Degree ◽

Wooden Breast ◽

Taste And Smell ◽

Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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The effect of high pressure treatment on the quality of chicken breast meat

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.14.3-4.6 ◽

2020 ◽

Vol 14 (3-4) ◽

pp. 76-81

Author(s):

Nives Marušić Radovčić ◽

Damir Ježek ◽

Ksenija Markov ◽

Jadranka Frece ◽

Duška Ćurić ◽

...

Keyword(s):

High Pressure ◽

Treatment Time ◽

Elevated Pressure ◽

Quality Parameters ◽

High Pressure Processing ◽

Chicken Breast ◽

Moisture Uptake ◽

Breast Meat ◽

Chicken Breast Meat ◽

Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

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